http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017201942-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2016-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_789a3b756a8a25c5ad4ca84e4e08e367 |
| publicationDate | 2017-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017201942-A |
| titleOfInvention | Coriander sauce |
| abstract | The present invention provides a coriander sauce that maintains the original flavor of coriander. In a coriander source containing coriander and having a viscosity of 0.5 Pa · s to 5 Pa · s, coriander is contained in an amount of 2% by mass to 30% by mass, a seed and seed paste is contained, and coriander 1 Coriander sauce containing 0.1 to 2 parts by mass of seed and seed paste with respect to parts by mass and having a water activity of 0.75 to 0.9. [Selection figure] None |
| priorityDate | 2016-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.